A note from the kitchen...

Head Chef Neil Rutland Explains His Passion For Food.

the-chef.jpgThe main point about my dishes and the way that I cook is to keep things fresh and simple, using the natural flavours of the food and combining them to create a 'dining experience'. Therefore using local fresh produce and reducing 'food miles' is an essential part of my vision.

Our meat is sourced from Arthur Howell butchers in Wells-Next-The-Sea. As well as being a butcher, Arthur Howell also farms his animals, grazing them on the salt marshes at Wells giving it a superb flavour.

The seafood is delivered fresh from King's Lynn, and sometimes from a local fisherman (depending on what sort of day he's had!) Mussels and oysters when in season come from just up the road at Thornham.

Fruit and vegetables are supplied by Coldham Fruit, based in the heart of the fens and famed for its farming heritage - a company that shares my views on locality, quality and reduction of food miles. Recently I have also had the opportunity to use produce from Vine Park Farm in Little Snoring, which is owned and run by my family (so there are no issues with quality there!).

The cheese is supplied by The Good Food Cellar who again share our passion for locality and quality. They also supply us with the fabulous cheese from Mrs Temple in Binham. Ice creams are supplied by Norfolk Farmhouse Ice Creams of Dereham and are fantastic.

We sincerely hope we see you soon in the Mulberry Restaurant and look forward to hearing your feedback.

Bon appetite!

Neil Rutland 
Head Chef